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Savory Korean Shrimp Pancake

Savory Korean Shrimp Pancake: A Crispy Delight at Home

Discover the joy of Savory Korean Shrimp Pancakes, featuring a crispy texture and packed with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-Purpose Flour Gluten-free option available
  • 1/2 cup Rice Flour Can substitute with more all-purpose flour
  • 1/4 cup Cornstarch No substitutes recommended
  • 1 teaspoon Onion Powder Fresh minced onions can be used
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted
  • 1 teaspoon Sugar Optional for less sweetness
  • 1 teaspoon Salt Adjust to dietary needs
  • 1/2 teaspoon White Pepper Black pepper can be substituted
  • 3/4 cup Cold Water Use cold for best results
  • 1 large Egg No direct vegan substitute
For the Filling
  • 8 oz Shrimp Or tofu for a vegetarian option
  • 2 stalks Green Onions Chives can be substituted
  • 1 medium Carrots Other veggies like bell peppers can be used
  • Red Chilies Optional for spice
For the Dipping Sauce
  • 1 tablespoon Soy Sauce Tamari for gluten-free
  • 1 tablespoon Rice Vinegar Apple cider vinegar as a substitute
  • 1 tablespoon Water Adjust for consistency
  • 1 teaspoon Sugar Optional
  • 1 tablespoon Toasted Sesame Seeds For garnish
  • 1 teaspoon Sesame Oil Any cooking oil can work
  • Chili Flakes Optional for extra heat

Equipment

  • 10 inch cast iron pan

Method
 

Instructions
  1. Preheat your cast iron pan over medium heat and add oil to ensure crispiness.
  2. Whisk together all pancake batter ingredients in a mixing bowl.
  3. Gradually mix in the cold water and egg until the batter is smooth.
  4. Coat the green onions and carrots with salt and flour, then fold them into the batter.
  5. Pour half the batter into the preheated pan and spread evenly.
  6. Top with shrimp and optional chilies, pressing them into the batter.
  7. Fry for 3-4 minutes until the bottom is golden brown.
  8. Flip the pancake and fry for another 4-5 minutes until cooked through.
  9. Keep pancakes warm in a 200°F oven while preparing the next batch.
  10. Slice the pancakes and serve immediately with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 22gProtein: 10gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These pancakes are best served fresh for maximum crispiness.

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